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10-04-2013

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02-19-2014 8:03 PM

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  • Posted in thread: Scotch Strong/Wee Heavy thoughts? on 11-18-2013 at 06:01 AM
    I pitched 2 rehydrated packs. Mr. Malty called for 380 billion cells. Two packs gets me around
    400 billionish. Here is a question about boil duration. I severely over sparged and ended up
    having a sup...

  • Posted in thread: Scotch Strong/Wee Heavy thoughts? on 11-15-2013 at 05:18 PM
    Thanks for the info! Brew day is tomorrow and i've never used dry yeast before. I hope it all
    goes well and in 3 months or so i have some awesome Wee heavy to enjoy!

  • Posted in thread: Scotch Strong/Wee Heavy thoughts? on 11-14-2013 at 08:45 PM
    did it get any esters or tart flavors?

  • Posted in thread: Scotch Strong/Wee Heavy thoughts? on 11-12-2013 at 06:57 PM
    Has anyone ever fermented Nottingham in the low 60's?

  • Posted in thread: Scotch Strong/Wee Heavy thoughts? on 11-12-2013 at 02:10 AM
    I think the 3 hr boil will give the beer a good carmel flavor without reducing first runnings
    and or adding caramel. I think i will up the IBU's. The aging and abv with this beer will mute
    the hops......

  • Posted in thread: Scotch Strong/Wee Heavy thoughts? on 11-10-2013 at 01:48 AM
    Thanks for the feed back. Going to switch out the black for roasted. all i have is danstar
    nottingham yeast. Anyone have experience with this yeast for this style? Has anyone done oak
    cubes in seconda...

  • Posted in thread: Scotch Strong/Wee Heavy thoughts? on 11-09-2013 at 11:16 PM
    Here is my next Wee Heavy idea. Any feed back would be great.6 Gal.180min BoilOG: 1.090FG:
    1.020 estimated19# GP5oz Black Malt1oz Peated Malt2oz Fuggles@90 for 29 IBUNottingham yeast3
    week primary @ 6...

  • Posted in thread: Scottish Wee Heavy on 11-04-2013 at 06:19 PM
    just curious how this turned out? looks very similar to something im about to brew

  • Posted in thread: Stuck fermentation on 10-10-2013 at 03:06 AM
    So after raising the temp and stirring the yeast cake up im down to 1.022. Which i guess can be
    low enough for me. I do need to start making starters. Thanks for all the advice.

  • Posted in thread: Stuck fermentation on 10-05-2013 at 04:21 PM
    I fermented at 68F. I guess i can stir up the yeast cake and bring it up to around 72. If i
    were to pitch more yeast what would be an appropriate strain?.....im guessing the same one i
    originally ferm...

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